Ingredients

*Some people insist on grating or chopping the cabbage by hand. In all the barbecue restaurants, they use a food processor and I have gotten used to the very finely minced coleslaw that they serve. So, feel free to use a food processor for this coleslaw.

Preparation

Combine cabbage and barbecue sauce. It should be wet, but not "floating" in the barbecue sauce. Let sit for at least 20 minutes or overnight in the refrigerator. Serve cold on top of barbecue on a white fluffy bun.

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Recent Review

This is a great idea for a light coleslaw. But...the recipe for the Lexington BB "sauce" is way too overpowering and way too much for what you need for the slaw. I suggest you take no more than 1/2 cup of the vinegar and add the rest of the ingredients to your own taste. Or, you could even start with a high grade aged balsamic and wouldn't need to add any sugar at all. Best advice on this one is to experiment.